Join Me in My Addiction!

Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Hey y'all! I'm so excited to be here guest posting at Addicted To Recipes! This is one of my favorite foodie sites so its such an honor to be able to share one of my recipes with Dawn's readers!

I guess the first thing I need to do is tell y'all who the heck I am! My name
is Jaime and I'm the wife & mom behind Mom's Test Kitchen, my little
space in the blogosphere where I share the recipes that I make for my family.
The Hubs & I have been married for 3 years and we have the most beautiful, precious, perfect {I'm not at all
biased} little girl, Princess P, who just turned 2 at the beginning of the summer. She
was God's wonderful surprise gift for us 4 months after we got
married! We also have 1 fur baby that rounds out our little family. I am proud to be a Southern woman, and in my kitchen, good Southern home cooking is a must! You won't find anything too fancy, just good food to fill up your belly!So being the mom of a 2 year old, I'm always on the look out for quick & easy recipes. And if a recipe has the added bonus of being a 'no utensils required' meal, I'm pretty much sold. Mom's know what I'm referring to ~ a meal you can eat with one hand while with the other you try to re-dress your daughter who has learned to take all of her clothes off. Dinner just doesn't get any better than that!

INGREDIENTS:1 can (5 ounces) chicken breast in water1/2 cup chopped green onions2 tablespoons bottled teriyaki sauce1 tablespoon pure sesame oiljuice from 1 small lime2 cloves garlic, minced1 teaspoon ground ginger1 medium loose carrot, cut into ribbons (or matchstick carrots)1/2 cup cilantro2 cans (4 ounces/4 rolls) refrigerated crescent rollsLETS COOK:1. Preheat your oven to 375 degrees. Prepare a large cookie sheet by spraying with non-stick cooking spray.2. Add the first 8 ingredients (chicken through carrots) to a large skillet. Cook over medium-high heat for only a couple of minutes, just to heat through, stirring occasionally. Remove from heat & stir in the cilantro.3. Separate your crescents into 8 triangles. Place a large spoonful or so of the chicken mixture down the length of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on the cookie sheet. 4. Bake for 10-12 minutes or until the rolls are golden brown. (Remember that oven times vary, just watch your rolls. My oven tends to cook somethings fast)RECIPE INSPIRED BY:Pillsbury